Crispy Rosemary Butter Roasted Potatoes Recipe

Oh, if you love potatoes as much as I do, you’re going to absolutely adore this Crispy Rosemary Butter Roasted Potatoes Recipe. It’s one of those dishes that turns simple ingredients into pure magic—crispy on the outside, tender on the inside, and deeply flavored with fragrant rosemary and rich butter. Every time I make this, the kitchen fills with an irresistible aroma that gets everyone hovering by the oven.
Whether it’s for a cozy weeknight dinner or a special holiday side, this recipe never disappoints. It’s easy enough to whip up on a whim but fancy enough that guests always ask for the recipe. Seriously, if you want to up your potato game, this Crispy Rosemary Butter Roasted Potatoes Recipe is your new best friend.

What I love most is how flexible it is—you can pair it with just about anything, from seared chicken to roasted veggies, or even make it the star of your meal. The fresh rosemary and garlic add that perfect savory punch, and the butter? Well, it’s the secret that makes these potatoes crave-worthy. I promise once you try this Crispy Rosemary Butter Roasted Potatoes Recipe, you’ll find yourself making it on repeat. Let’s dive in!

Ingredients You’ll Need

These simple ingredients work beautifully together to give you that crisp exterior while keeping the potatoes tender inside. A good tip: go for fresh rosemary and Yukon gold potatoes—they roast perfectly and soak up that buttery flavor like a dream.

• Yukon gold potatoes: Their waxy texture makes them hold shape well and develop a creamy inside.
• Salted butter: Melts into the potatoes adding richness and helps achieve that golden crispness.
• Fresh rosemary: Woodsy and aromatic, it’s what really elevates the dish.
• Garlic cloves: Smashed to release pungent, mellow flavor throughout roasting.
• Kosher salt and black pepper: Essentials for seasoning and bringing out all the flavors.
• Flaky sea salt: A finishing touch for that delightful crunchy burst of saltiness.

Variations

I love making this Crispy Rosemary Butter Roasted Potatoes Recipe my own by tweaking it depending on the season or what’s in my pantry. Don’t hesitate to play around—you’ll find a spin that suits your taste perfectly.

• Variation: Swap out fresh rosemary for thyme or sage if you want a different herbaceous note. I’ve done this when fresh rosemary was scarce and it still came out amazing.
• Healthier twist: Use olive oil instead of butter for a lighter flavor and crispness, perfect if you’re watching fat intake but still crave that roasted potato goodness.
• Spicy kick: Toss in a pinch of red pepper flakes or smoked paprika before roasting for a subtle heat that wakes up the dish.
• Cheesy upgrade: Sprinkle grated Parmesan cheese over potatoes during the last 5 minutes of roasting—this adds a golden, crispy cheesy crust that’s pure comfort food heaven.

How to Make Crispy Rosemary Butter Roasted Potatoes Recipe

Step 1: Prep Your Potatoes for Maximum Crispiness

Start by rinsing your Yukon gold potatoes and drying them thoroughly—moisture is the enemy of crispiness here. I like to halve or quarter them depending on size to ensure they roast evenly. If your potatoes are really large, cutting them smaller will help speed up the cooking and get all those edges beautifully browned.

Step 2: Melt Butter and Infuse with Rosemary and Garlic

While the potatoes dry, melt your salted butter gently in a saucepan or microwave. Stir in chopped rosemary and smashed garlic cloves, letting the flavors mingle for a couple of minutes. This little infusion step makes a big difference—I swear you can smell the aroma even before roasting.

Step 3: Toss Potatoes and Spread Evenly on a Baking Sheet

Pop those potatoes into a large bowl, pour over the rosemary-garlic butter, and season generously with kosher salt and black pepper. Toss until every piece is coated. Then spread them out in a single layer on a rimmed baking sheet—crowding the pan leads to steaming, and we want crisp!

Step 4: Roast to Golden Perfection

Place your pan in a preheated oven at 425°F (220°C) and roast for about 40-50 minutes, flipping the potatoes halfway through to encourage even browning. Keep an eye on them in the last 10 minutes—when they’re golden, crispy, and smell amazing, they’re ready. If you want extra crispy edges, give them a quick broil for 2-3 minutes but watch closely so they don’t burn.

How to Serve Crispy Rosemary Butter Roasted Potatoes Recipe

Garnishes

I always finish these potatoes with a sprinkle of flaky sea salt right out of the oven to add that delicate crunch and perfect seasoning. A few extra small rosemary leaves scattered on top brighten it up visually and intensify the herbal aroma. Sometimes I add a little fresh cracked black pepper just before serving—it keeps things lively.

Side Dishes

These potatoes are insanely versatile. I often serve them alongside a herb-roasted chicken or pork tenderloin. They also pair beautifully with steamed green beans, a fresh kale salad, or even a simple grilled steak. If you’re going vegetarian, roasted seasonal vegetables and a rich mushroom gravy make a great combo.

Creative Ways to Present

For a special occasion, I like serving these in a rustic cast iron skillet straight from the oven to the table—it keeps them warm and looks lovely. You can also sprinkle edible flowers like rosemary blossoms or add a drizzle of garlic-infused olive oil for that extra touch. It’s a dish that looks just as good as it tastes, trust me!

Make Ahead and Storage

Storing Leftovers

I usually store leftover potatoes in an airtight container in the fridge for up to 3 days. They keep surprisingly well, though of course, the crispiness softens a bit. When you reheat them right, they can almost regain that fresh-from-the-oven crunch.

Freezing

If you want to freeze them, give the potatoes a quick chill first, then spread them on a baking sheet to freeze individually before transferring to a freezer bag. This stops them from sticking together. Frozen, they keep for up to 2 months, though I find they taste best fresh.

Reheating

Reheating is simple—my favorite method is popping them back in the oven at 400°F (205°C) for 10-15 minutes. This helps revive the crisp edges without drying them out. I avoid the microwave since it tends to make potatoes soggy. For a quick fix, reheating them in a hot skillet with a little butter works well too.

FAQs

Final Thoughts

This Crispy Rosemary Butter Roasted Potatoes Recipe holds a special spot in my heart because it’s that perfect balance of cozy and impressive. Whenever I make them, it feels like a little celebration right in my kitchen—and sharing them always brings smiles around the table. If you haven’t tried roasting potatoes this way, you owe it to yourself. I’m confident you’ll fall in love with how easy it is to create such a tasty, comforting side dish that everyone will rave about. So go ahead, head to your kitchen and give it a go—you’ll thank me later!

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